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Sure. Sweat a large, sliced spring onion in some olive oil, then add about a pound of sliced green asparagus and continue to sweat for around 10-15 minutes, or until tender. Transfer to a blender and pour over hot chicken stock until desired consistency, and I add about 2 bunches of blanched/shocked watercress for the color. Strain and season.

Asparagus soup with burrata, jamón ibérico Suckling lamb, spring vegetables, navarin jus

The plates are JL Coquet. The total dimension is 11.5", the well is 6" wide and about 4mm deep. The lamb brain is delicious.

Lamb brain grenobloise

Chilled white asparagus soup White asparagusSpring lamb

Lobster in its juices

Black bass wrapped in lettuce, scallop butter

Try covering it in coarse sea salt for 10 minutes, rinse, dry, then coat in dried seaweed flakes, wrap in plastic and steam.

I found some really nice artichokes in Santa Barbara this week.

Green asparagus, hazelnut and vin jaune

Cream of asparagus soup, asparagus beignets with bacon and truffle béchamel

A potato, spiral vegetable slicer, stainless steel tube, and patience.

Cod coated in seaweed, asparagus with curry

The bottom of the plate is covered in an asparagus sauce made by mixing about 6 components: an asparagus relish, asparagus puree, olive oil emulsion, dried asparagus tips, a brunoise of raw asparagus, and an egg cooked sous vide for 35 minutes at 68F. The relish and puree are made by sweating sliced asparagus in olive oil, then adding some chicken stock and cooking until completely reduced. Half you puree, the other half you chop. The olive oil emulsion is simply a soft boiled egg yolk mixed with truffle juice and emulsified with about 3/4 cup olive oil. The dried tips are the quartered heads of a bundle or two of asparagus, which are sauteed briefly in olive oil then dried in a 170F oven. This all gets mixed in certain proportions with the egg, and seasoned with lemon. The asparagus themselves are cooked in salted, boiling water, then sliced in half and coated in an asparagus jus which is made by sweating a pound of sliced asparagus, along with any trimmings, and adding a cup of boiling chicken stock, then simmering, covered for 30 minutes. This is strained and reduced to a glaze, then emulsified with some olive oil, butter, and a tablespoon or so of truffle juice. The truffle sauce around the plate is made by sweating some (a lot) of truffle in olive oil, then simmering, covered, for 20 minutes with mineral water. This is blended, and mixed with some truffle juice, oil, and seasoned with sherry vinegar. The "raw" component is shaved asparagus seasoned with fleur de sel and olive oil.

Salad of raw and cooked asparagus with black truffle

Oysters with watercress

Asparagus with smoked salmon and caviar

You first turn and make a crosshatch incision in the rounded side of a halved mango. Then you color it, presentation side down, in grapeseed oil until golden. Flip and cook the other side for a minute or so. Remove it from the pan, then clean the pan and add a few spoons of the duck's cooking fat, in which you sweat a brunoise of ginger, blanched lemon and lime zest, and finally the crushed pepper. You cover the mango with this mixture and finish with pieces of a cashew tuile, which you make by mixing butter with powdered sugar, then milk, glucose and chopped cashews, and bake on a silpat. I never had cooked mango before, but I really enjoyed it alongside the duck. The duck is soaked in milk overnight, which makes it extremely tender.

They are wild from Madagascar. Floral, a bit of spice, and not too much heat. I really like them.

Liberty Farm duck, mango roasted with voatsiperifery pepper and cashew

Rouget with artichokes, clams and chorizo

Balducci's. Deliveries every Tuesday and Friday.

Rouget with black olive sauce, tapenade and asparagus

Black bass with vegetables Emperor salad

Asparagus with comté, mashed potatoes and egg